What or who has been the biggest influence on the way you cook and why?

My Mum mainly because as a child I was banned from the kitchen so I always was intrigued by this mysterious area of the house. She is the reason why I became a Chef. Cooking wise I would have to say my old boss Gareth Bowen, I worked with him for six years – he had a massive impact on me.

What is your personal signature dish?

Food evolves all the time so I think it’s impossible to say. I did work with Tiptree at my time at The London Marriott Grosvenor Square and created a Lemon Curd Posset. This has now become the hotel’s signature dessert.

Which other chef’s) do you most admire?

Sean Kelly. He has given me great opportunities within Marriott and I don’t think I would be where I am now without his support.

What’s the best part of your job?

Every day is different and you are always learning!

And the worst?

My social life has disappeared but it’s a small price to pay when you are in a profession you are so passionate about.